Collard Wraps with Turmeric Spread

by Susan on May 6, 2012

Lunch can often be a challenge. So many times, I find myself lost in a project, only to realize that lunch time has passed and I am starving. At that point, I need something quick and healthy to throw together. That is when raw food can really shine. Grab a couple of collard leaves, chop up some veggies and make a quick sauce and you have a delicious collard green wrap that can be prepared in minutes.

This recipe features a wonderful coconut, lime, turmeric sauce that is the perfect compliment for the cucumbers and peppers. A little carrot thrown in for good measure gives it a little more flavor and crunch. Turmeric is a very healthy spice. It is often called a super food because of all of it’s healthy benefits. You can read more about turmeric here: Healthy Turmeric.

Collard Green Wraps with Coconut Lime Turmeric Sauce

Turmeric Sauce

1 young thai coconut, flesh from (approximately 1 cup, packed)

1/3 cup fresh coconut water (from young thai coconut)

1 clove garlic

1/2 teaspoon fresh chopped ginger

1/2 lime, juice from

1 teaspoon agave nectar or other liquid sweetener

1 teaspoon turmeric

1/2 teaspoon coriander

pinch Himalayan salt

1. Blend all ingredients in high-speed blender until smooth. Set aside to let flavors marry.

Susan, you are an amazing raw chef and I truly appreciate you putting all these free recipes out on the blogosphere. I solemnly swear to buy every recipe book you publish. Thank you for making raw food so easy and delicious.

I’ve had zero luck with coconuts.. is there some kind of alternative, like raw shredded, dried, coconut I could use instead? Or perhaps an easy way to get the coconut meat?? Thanks for sharing the recipe and I can’t wait to try it!

Just a note to let you know I shared your awesome recipe on my monthly recipe round-up highlighting raw dishes. If you get a chance, come on over and check out the other inspiring raw recipes from sweet to savory.

Wow – your site is so inspirational. I was floundering with the whole raw vegan thing (having been a happy cooked vegan!) and was about to give up when I stumbled on your site. No way am I giving up now – thank you, thank you

I’ve been wanting to make collard greens wraps and love the idea of your turmeric sauce. I have one question – I noticed some of your recipes call for coconut flesh and coconut water…I’m so novice and this is totally cheating, but would it be possible to use coconut milk instead?

This was great! The only thing I subbed was about 1/4 cup unsweetened dry organic coconut flakes for the coconut flesh and I used fresh pineapple to sweeten (and another day mango) instead of agave which gave me more liquid for subbing the dry coconut. Thanks for sharing!

I’m new to raw fooding it, this was my first real attempt at a raw meal. I’m no stranger to eating whole foods and have been a vegetarian for almost 19 years. They were very good; but I think the collard greens were a little tough on my digestion. LOL This was also my first time using a young thai coconut; it was exciting to crack into and use the juice and the flesh. Thank you for the recipe!

Thank you for the recipe. The sauce was very nice. Since collards are a bit rough, I used Swiss chard leaves and stuffed with Jerusalem artichokes, tomatoes, zucchini, asparagus, celery and avocado. Really tasty.

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